• Megan Sullivan

Honey, Cinnamon Almond Granola

I love homemade granola! I add it to icecream, yogurt, oatmeal and smoothies. Generally, a store made granola has a lot of additives like sugar that are not good for you. By making granola at homoe (not only is it easier!) it has less added sugars will also be lower on the glycaemic index thanks to ingredients like oats, nuts and seeds. Nutritionally, granola is typically a good source of iron, zinc and magnesium, as well as vitamin E and B vitamins.

Honey, Cinnamon Almond Granola


  • 4 cups of Old-Fashioned Oats (try and use organic whenever possible)

  • 1 ½ cups raw slivered almonds (or any other nut/or not)

  • 1/2 cups whole almonds

  • ½ teaspon of cinnamon

  • ½ cup melted coconut oil

  • ¾ teaspoon vanilla

  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

  • ¼ teaspoon ground ginger

  • ½ cup melted coconut oil

  • ½ cup + 1 tablespoon honey or maple syrup

*Option to add other nuts

* Option to add 1/2 cup of dried fruit such as apricots or cherries


  1. Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger.

  3. Stir in the coconut, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer.

  4. Bake for 22 to 26 minutes at 350 degrees Fahrenheit, mix halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). *The granola will crisp up as it cools.

  5. If you choose to add the chopped dried fruit, stir in after it is cooled.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.